Tender, thinly sliced steak tossed with extra-wide chewy rice noodles, this Beef Chow Fun recipe comes together easily at home with kitchen staples! This recipe will teach you how to make this restaurant-style fried noodles dish at home in a few simple steps.
Add soy sauce, shaoxing wine, and cornstarch to the sliced flank steak. Mix until combined. Set aside in the fridge for 20 minutes.
In a small bowl, combine the soy sauce, dark soy sauce, and oyster sauce. Set aside.
These steps can be done simultaneously:
Bring a pot of water to a boil and add the dried rice noodles to the pot. Cook for 6 minutes before draining and rinsing under running water. Drizzle and coat the noodles with a bit of sesame oil to help keep the noodles from sticking.
Heat up a tablespoon of oil in a large skillet and add the marinaded beef to it in a single layer. Cook for about 1 to 2 minutes per side, it does not have to be cooked all the way through. Set aside on a plate. Depending on the size of your skillet, you may have to do it in batches. I cook my beef in 2 batches.
Give the pan a quick wipe with a paper towel and add another tablespoon of oil to the pan. Add the sliced onions and saute them for 3 to 4 minutes, or until lightly fried.
Add the rice noodles to the skillet and gently spread them out in the skillet.
Add the sauce to the noodles and toss until well combined.
Add the sliced beef and green onions to the noodles and toss until the green onions are softened and everything is evenly mixed.
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Notes
If you would like to add bean sprouts, you can add them into the skillet after the onions.
For softer green onions, add them after the onions.